Cabbage Venison Lettuce Wraps With Fresh Herbs #SundaySupper

Turkey cabbage lettuce wraps-3

Lettuce wraps stuffed with venison, cabbage and a sprinkling of fresh herbs scream spring to me! After a long winter with plenty of snow, we are so ready for spring here in the DC area. My Sunday Supper team is doing a ‘Stuff, Roll and Wrap” theme and I am bringing my venison lettuce wraps. I love lettuce wraps and have experimented many different combos! They are specially great when I want to detox or eat low carb.   I am currently on vacation in Arizona touring the Grand Canyon and I know I will be making a lot of lettuce wraps next week after I get back.  It’s the perfect dish to help me get back to my pre -vacation weight: Healthy meat wrapped in lettuce leaves ! This venison lettuce wrap infused with fresh parsley, cilantro and ginger is one of my favorites! Venison is a hot favorite in our home and we are fortunate to have a family friend who give us a whole deer every year! Venison is a healthy, lean, red meat which is lower in fat than other red meats. Thanks to deer who move so much they don’t store too much fat! I make the venison mixture ahead of time and then stuff the lettuce with the meat! Super yummy, healthy and perfect for that time you want to cut calories and eat low carb.  My Venison lettuce wraps are paleo, low carb and gluten free!

Turkey cabbage lettuce wraps-2

Turkey cabbage lettuce wraps

 

venison lettuce wraps

Ingredients

  • 1lb ground venison
  • 4 cups cabbage (shredded)
  • 1 tbsp olive oil
  • 1 tsp pepper
  • 1 tbsp garlic (paste or diced)
  • 1 tsp ginger (paste or diced)
  • 1 onion (sliced)
  • 1 tsp cumin powder
  • 1 tsp chili flakes (optional)
  • 1 tsp salt
  • 1/2 cup parsley (chopped fine)
  • 1/2 cup cilantro (chopped fine)
  • 6-8 lettuce leaves
  • 1 large tomato (diced)

Directions

Heat oil, add onions and saute 3-5 minutes till soft. Add ginger, garlic and saute another 2 minutes. Add cumin, pepper, chili flakes and saute another 2 minutes.
Add ground venison and salt to the above mixture. Cook covered 15-20 minutes, stirring constantly till meat is cooked.
Add shredded cabbage and cook another 10 minutes till cabbage is soft. Add fresh parsley and cilantro and saute 1 minute.
Stuff lettuce leaves with venison mixture. Add diced tomato on top.

Check out these  fabulous Stuff, Roll and Wrap recipes created by my Sunday Supper team!

Starters and Snacks

Entrees and Mains

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Comments

  1. Sue, this sounds delicious… I’m not a fan of venison, so perhaps I could use beef?
    Lizzy (Good Things) recently posted…On Easter baking and a Heilala Vanilla giveawayMy Profile

  2. Oh yum! These look fantastic! I love the idea of using a different meat… I may try with kangaroo which is more easily available down here and tastes closer to deer than to beef. :-)
    Manu recently posted…Stracci di Antrodoco #SundaySupperMy Profile

  3. I purchased a gorgeous cabbage at the farmers market yesterday… now I know what I will make.
    Family Foodie recently posted…Angel Hair Shrimp Lettuce Wraps #SundaySupperMy Profile

  4. What a great idea for a wrap! I love everything you have going on in this recipe!!
    Jennifer @ Peanut Butter and Peppers recently posted…Caprese Stuffed Chicken Breasts #SundaySupperMy Profile

  5. Mmmm…venison! Now you’re speaking my language ;) These look divine!
    Constance Smith (@FoodieArmyWife) recently posted…Chicken Cordon Blue | #SundaySupperMy Profile

  6. I’ve gotten lots of delicious inspiration for new lettuce wraps today! And yours look fantastic, too!!!
    Liz recently posted…Chocolate Cake Roll #SundaySupperMy Profile

  7. I’ve been experimenting with lettuce wraps over the past few weeks. I love this “southwestern” flavored combo. I’ll be adding this one to my arsenal.
    Lea Ann (Cooking On The Ranch) recently posted…Shrimp Burritos Con Queso for #SundaysupperMy Profile

  8. I have started enjoying some different meats, I would love to try these lettuce wraps they look so good!!

  9. I don’t come around venison too often, but these look delish.
    Marlene @Nosh My Way recently posted…Lemon and Herb Stuffed Salmon #SundaySupperMy Profile

  10. Sue, I’ve been loving all your photos of your trip on social media. Absolutely beautiful! I’d love to visit the Grand Canyon someday. I adore eating lettuce wraps and yours look so healthy, vibrant and delicious. I’ve never had venison but there’s always a first time for everything. Enjoy the rest of your trip!
    Nancy @ gottagetbaked recently posted…Mascarpone Blueberry Stuffed French Toast for Stuff, Roll and Wrap w/ #SundaySupperMy Profile

  11. Hope you had a great time visiting The Grand Canyon. These sound so tasty, and unique for you to use venison – we don’t see it a lot in California except for restaurants.
    Christy recently posted…#SundaySupper – Zucchini BoatsMy Profile

  12. I am envious that you have venison. It’s so hard to come by here. Great way to use it in this wrap. So light, healthy, and flavorful.
    Renee recently posted…Ham, Turkey, and Cheddar Turnovers for #SundaySupperMy Profile

  13. Hope you’re enjoying Arizona, Sue! My folks used to live in Arizona and somehow I never made it to the Grand Canyon. It’s still on my list. I love that we both did lettuce wraps !! Love yours :-)

  14. I haven’t had venison in years. This sounds lovely!!!
    Bobbi’s Kozy Kitchen recently posted…Crispy Chipotle Shrimp Burritos for “Stuff, Roll, and Wrap” #SundaySupperMy Profile

  15. Love how light and refreshing this looks for spring!
    Julie recently posted…Brain Food 101: How to Make Caramelized OnionsMy Profile

  16. This definitely isn’t your typical lettuce wrap, I like your creativity!
    Shaina recently posted…Mediterranean Pita Pockets #WeekdaySupperMy Profile

  17. You are so creative an healthy as always!! Love this!
    Sarah recently posted…Superpower Granola Bars #EatAtoZChallengeMy Profile

  18. I’d love to have a venison supplier like yours! These look and sound great! Maybe lettuce wraps are a way for my kids to try fresh greens!

  19. This looks so amazing!! Why did I never think of doing this before? Awesome!
    Julie @ Texan New Yorker recently posted…Roast Leg of Lamb with Parsley Walnut Pesto #SundaySupperMy Profile

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